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You’ve just been named Michelin Guide Young Chef of the Year while also retaining Bohemia’s Michelin star for the 22nd consecutive year. What was going through your mind in that moment in Dublin?

It’s a little bit overwhelming being in a room full of people that I’ve looked up to my whole career. To be in a room with them, being clapped and congratulated by them, is a real once in a lifetime experience.

Taking the helm at Bohemia in 2025, how did you approach leading a kitchen with such a long and prestigious Michelin legacy while still making it distinctly your own?

There’s an incredible legacy here of some of the country’s most exciting chefs: Sean Rankin, Steve Smith, Callum Graham have all worked at Bohemia and each one of them have held Michelin stars at every restaurant they’ve led. I’m proud to be following in their footsteps.

My aim is for people to truly feel something when they eat my food — to connect with the emotions and moments through different flavours. When guests come to Bohemia, I want the food to leave a lasting impression, something they carry with them long after the meal.

Michelin inspectors praised your “considerable leadership and maturity at a young age.” How would you describe your leadership style in the kitchen?

My leadership style is about being relatable and approachable. There’s a time to be serious, but also a time to be human – to show emotion and enjoy yourself – otherwise, you’re just a robot. I was taught you’re allowed to have feelings and speak up, as long as it’s the right time and place. I hire people for their skills, but also for who they are. If we can have a laugh, stay a bit late to get things done, and still want to come back tomorrow – that’s what I aim for.

Bohemia is the only Michelin-starred restaurant in Jersey. How important is it for you to champion Jersey’s seasonal produce, from land to sea, in your menus?

The setting and produce in Jersey naturally sway chefs towards seafood. We’re surrounded by some of the best waters in the world with lobster to fresh bass, and that is reflected on the menus across the island. That said, I think it’s important not to overlook the island’s beef and dairy. Jersey butter, cream and milk are world-class, and the local beef has amazing depth of flavour.

Your cooking blends British ingredients with global influences inspired by Japan, North Africa and the Mediterranean. Can you share a dish that perfectly captures that philosophy?

That’s a tough one – I really love them all. But if I had to choose, I’d say the Herdwick Lamb Saddle “Merguez” from my tasting menu. It brings back memories of smelling Merguez sausages in the south of France and Algeria on my travels, which is something I really looked to as inspiration for my menu.

You began your culinary journey at just 15 in your uncle’s restaurant. Looking back, what experiences shaped you most on your path to Head Chef?

I spent three years at The Samling, a Michelin-starred restaurant, in the Lake District, before moving to Moor Hall. Working at Moor Hall was huge learning curve and eye-opening, it taught great discipline. Looking back, it was a great experience and I’m glad I took that opportunity. Then, I went to Northcote and worked under Lisa Goodwin-Allen – they were intense experiences. The days were hard and busy and there were times when I questioned why I was doing it but the lessons I learnt there were invaluable and I would never have achieved my goal without those experiences.

Having worked in some of the UK’s most acclaimed kitchens, including Moor Hall and Northcote, what lessons did you bring with you to Bohemia? All of my previous experiences honed not only my culinary skills, but also my leadership styles.

Sustainability and seasonality are central to your approach. How do you see the role of fine dining evolving in response to environmental responsibility?

We prioritise local suppliers. For instance, we work with a fisherman who only harvests scallops and lobsters when they’re the right size – if they’re too small, he lets them go. Larger companies often send undersized catch abroad to be sold cheaper, which doesn’t support sustainability. We source from nearby farms, avoiding imports of flowers and herbs from far away; if necessary, we bring things in from France, just 10 miles away.

We collaborate closely with local farmers, organising workshop days where chefs visit farms to see firsthand where our produce comes from – from flowers and courgettes to oysters. For fish, we only use species native to these waters to ensure sustainability.

Bohemia has a strong history of nurturing talent, with several alumni going on to earn Michelin stars. How important is mentoring the next generation of chefs to you?

I’ve been supported throughout my career by so many incredible chefs and their influence is part of the reason I am where I am, so if I can pay that forward to the next generation – I’ll be really happy.

At just 28, you’ve achieved what many chefs spend a lifetime striving for. What excites you most about the future, both for Bohemia and for your own culinary journey?

Retaining the star was great because it has confirmed that we are working at the right standard, but I’m one of those people who thrives under pressure: the minute something stops becoming hard, I’m not happy. I will always push for more. I am already looking at the next challenge, and I want to achieve two Michelin stars.